10 cooking tools that I cannot live, less than $ 15

I graduated from the culinary school about 15 years ago, and since then, many things in my life have changed. As a food editor, I often send new products to test in my own kitchen. Throughout this examination process, I constantly remember that, with regard to cooking equipment, nothing beats a classic. Many things in my life have changed in the past decade and a half, but not the cooking tools that I find myself reaching every day.

At the orientation of my culinary school, I received several articles that I would use throughout the quarter, including a large bag of knife filled with kitchen equipment. But for the most part, all these years later, the tools that I most often use are the ones I received that day on orientation. These are the proven tools each cook needs.

Best cooking tools of less than $ 15

• MMMAT silicone cooking carpets, $ 13 with coupon, originally $ 16
• Jxwing stainless steel fish spatula, $ 9, originally $ 13
• Skimmer Zulay Spider, $ 10, originally $ 15
• Heavy spatula from Rubbermaid, $ 14, originally $ 22
• Rena Chris of the Takers with Lourdes, $ 10, originally $ 14
• D Drneeko Balloon in stainless steel, $ 13
• Peeler y Ultra Sharp y LURCH, $ 10, originally $ 15
• Winco heavy slit spoon, $ 8
• CGBe kitchen clats, $ 12, originally $ 14
• Black Sharpie markers, $ 10, originally $ 22

Mmmat silicone baking carpet

A silicone cooking mat is one of those tools that you think you can do without it until you are cooking with one. Up to the culinary school, I had never used aluminum foil or parchment paper for my cooking needs, but once I used this practical tool, I never looked back. A large cooking mat like this provides an non-stick surface which eliminates the need to grease or butter a pan. I particularly like mine to work with sticky sugar dishes such as caramel or taffy.

Jxwing stainless steel fish spatula

I sing the praises of my fish spatula at the point of discomfort, I am sure. It is probably because it was the tool in my culinary school bag that I watched and thought: “Well, I will probably not use that Many. “I don't often cook fish at the time and I thought it is a spatula for fish.

SKIMMER ZULAY SPIDER

I have a weakness for fried foods. French, onion rings, artichoke hearts, pickles – I love them all. It is a love that I am now transmitted to my children, so this spider skimmer – the one I received in school – is the one I live. Perfect for frying, whitening, skimming stock and separation of braissants, this skimmer is a surprisingly versatile tool without which I could not live.

Heavy spatula from Rubbermaid

Each kitchen drawer needs a high -quality, robust and tacit rubber spatula, and it's this spatula. Aside from my chef's knife, this is the tool on which I was most counting at the culinary school and continues to use today. Its flexible but strong blade, its resistance to heat and its quality crafts have made this room a basic food in my kitchen for years.

Rena Chris of the Cururs with heavy measurements

I admit that the measurement of the spoons is not something that I often use when cooking a salty dish. Many people who like to cook tend to measure with their hearts instead of sticking to a strict recipe. But sometimes I had to test the recipe of another chef or put one of the mine on paper, and these spoons were extremely useful. They are also wonderful for cooking, that is to say that I use them the most. I love their solid and robust construction and their easy -to -read measurements.

D Drneeko Balon in stainless steel

I admit, I have collected more than my just whipped part over the years. It seems that every few years, a new improved model is published and claims to do a specialty or another. The truth is that nothing is compared to a very high quality stainless steel whisk like this. Built with eight thick threads and a robust 1 inch handle, this whip is the Go-To for everything, whipped cream to the manufacture of velvety bearnaise.

Peeler y ultra sharp lurch

While people consider a peeler as a tool only for carrots and potatoes, it's so much more versatile. At the culinary school, I learned how useful a good ya can be useful, to peel citrus fruits for a cocktail garnish to shave chocolate curls on a silky foam. One of my favorite uses for this peeler is to shed a few perfectly thin cheese slices for a quick snack. Of course, the extra-pointy blade and the comfortable handle of this peeler also make it ideal for peeling potatoes.

Winco heavy slit spoon

It is the same slit spoon that I received, and it is always the one I live. I love the extra long handle, which makes it ideal to reach large pots of broth or keep my distances from hot oil during the frying of calamari or onion slices. This commercial and robust spoill has stayed with me for over 15 years now, without a sign of slowdown, and it is easily one of my favorite cooking tools.

CGBE kitchen clats

Kitchen shears like these are one of the most useful and versatile kitchen tools. I use mine to decompose chicken, tumble, shrimp, pie dough, chop the herbs and perform a thousand other culinary tasks. I love these shears because of their robust construction, which facilitates work from stains like cutting through large pieces of meat or root vegetables. Their sharp blades are made of stainless steel and the large ergonomic handle is extremely comfortable.

Black Sharpie Markers

Although Sharpies are generally not considered to be cooking tools, I certainly cannot live without them. At school, each student had one in the pocket of the arm of his chef's coat to mark the ingredients, the dishes, the pastries and the implementation of the next day. Today, I use a Sharpie to label packets of meat the size of Costco and frozen remains to condiments with their open date.